These Sourdough Pumpkin Granola Bars are the perfect fall snack recipe. Made with sourdough discard, pumpkin puree, and pumpkin pie spice, they're ready in just 30 minutes.
A few months ago, I shared a recipe for peanut butter chocolate chip sourdough granola bars, and they were a huge hit!
Granola bars are super fun and easy to make, so with fall approaching, I decided to give the recipe a seasonal twist with everyone’s favorite fall flavor - pumpkin spice.
Today, I’m excited to share my pumpkin sourdough granola bars recipe.
Made with pumpkin puree, pumpkin pie spice, and roasted pumpkin seeds, these bars are lightly sweetened with maple syrup and brown sugar. They’re packed with healthy oats and are the perfect snack for the fall season.
I hope you enjoy them as much as I do!
P.S. If you're a fan of granola, you might also want to try my sourdough granola recipe - it’s a great snack on its own or as a topping for yogurt or oatmeal.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Using sourdough starter discard helps bind the bars together and adds a unique tangy flavor. Keep in mind that the older the discard, the stronger the flavor will be.
- Quick Oats- Choose quick-cooking oats instead of old-fashioned or rolled oats for a softer, chewier granola bar that holds together well.
- Pumpkin Puree- Use canned pure pumpkin puree with no added sweeteners or spices, or make your own fresh pumpkin puree.
- Almond Butter- I used natural, unsalted almond butter for this recipe, so results may vary with other types. If using salted almond butter, adjust the kosher salt to taste. You can also substitute almond butter with pumpkin seed butter or sunflower butter.
- Maple Syrup- Adds a hint of fall-inspired sweetness and helps the bars stick together. Can be substituted with honey if preferred.
- Brown Sugar- Enhances the sweetness of the granola bars. The recipe calls for 4 tablespoons, but you can reduce it to 2 tablespoons for a less sweet version.
- Pepitas- Pepitas are raw, shelled pumpkin seeds. For a toasty flavor, lightly roast them in a skillet over low heat until golden brown.
- Pumpkin Pie Spice- Use a store-bought blend or make your own pumpkin pie spice by combining individual spices.
- Vanilla Extract- Adds a subtle, warm vanilla flavor.
- Kosher Salt- Enhances the flavors of the other ingredients. If using table salt, start with half the amount and adjust to taste.
Tips for Success
- Don't have an 8-inch square pan? Double the recipe and use a 9-inch x 13-inch pan instead.
- Line the pan with parchment paper. Greasing your pan and lining it with parchment paper makes it so much easier to remove the granola bars.
- Mix well. Take a few minutes to ensure that the pumpkin puree, sourdough discard, almond butter, and all other ingredients are thoroughly mixed.
- Press firmly into the pan. Make sure to press the mixture evenly and firmly into the pan to help your granola bars hold together better.
- Add more mix-ins. Try adding dried cranberries, flax seeds, sunflower seeds, or whatever else you enjoy.
How to Make Pumpkin Sourdough Granola Bars
Here is how to make sourdough granola bars with pumpkin.
Step 1: Preparation. Preheat the oven to 350℉. Grease an 8-inch square baking pan with butter or oil and line it with parchment paper.
Step 2: Mix all ingredients. In a large mixing bowl, combine the quick oats, sourdough starter discard, roasted pepitas, maple syrup, pumpkin puree, brown sugar, almond butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix everything thoroughly until well blended.
Step 3: Press into pan. Transfer the mixture to the prepared baking pan. Spread and press the mixture firmly into the pan, making sure it reaches the edges and corners evenly.
Step 4: Bake granola bars. Bake for 12-15 minutes, or until the edges start to turn lightly golden brown.
Step 5: Cool and cut. Remove the pan from the oven and let the granola bars cool in the pan for at least 30 minutes to help them set. Once cooled, use the parchment paper to lift the granola bars out of the pan. Cut into 12 equal-sized bars and enjoy!
How to Store
Store these sourdough discard pumpkin granola bars in an airtight container at room temperature for up to 4 days.
For longer storage, freeze for up to 3 months. They can be enjoyed either frozen or thawed at room temperature for 20-30 minutes.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Pumpkin Recipes
📖 Recipe
Sourdough Pumpkin Granola Bars
Equipment
- Kitchen scale optional
Ingredients
- 3 cups (240 grams) quick oats
- ½ cup (100 grams) sourdough starter discard
- ½ cup (60 grams) pepitas roasted
- 6 tablespoons (126 grams) maple syrup
- ¼ cup (60 grams) pumpkin puree
- ¼ cup (50 grams) brown sugar
- 3 tablespoons (48 grams) almond butter natural, no salt
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350℉. Grease an 8-inch square baking pan with butter or oil and line it with parchment paper.
- In a large mixing bowl, combine the quick oats, sourdough starter discard, roasted pepitas, maple syrup, pumpkin puree, brown sugar, almond butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix everything thoroughly until well blended.
- Transfer the mixture to the prepared baking pan. Spread and press the mixture firmly into the pan, making sure it reaches the edges and corners evenly.
- Bake for 12-15 minutes, or until the edges start to turn lightly golden brown.
- Remove the pan from the oven and let the granola bars cool in the pan for at least 30 minutes to help them set. Once cooled, use the parchment paper to lift the granola bars out of the pan. Cut into 12 equal-sized bars and enjoy!
Notes
- Don't have an 8-inch square pan? Double the recipe and use a 9-inch x 13-inch pan instead.
- Storage: Store granola bars in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Granola bars can be enjoyed straight from the freezer or thawed at room temperature for 30 minutes.
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